The Hidden Glasgow Forums

Seeing the amount of fat that comes out of modern sausages, I'll never ask for sausage in a steak pie again.

Youngest daughter having a vegatarian friend over for tea tonight.
Eats fish so I think I'll resort to baked tatties and tuna or tuna pasta salad.
I'm not sure what else I could make.

RDR wrote:Youngest daughter having a vegatarian friend over for tea tonight.
Eats fish so I think I'll resort to baked tatties and tuna or tuna pasta salad.
I'm not sure what else I could make.

Try this, I've been making it for years - it's easy and great. It's best not to think of this as "vegetarian" food, it's just food and very good food at that. Enjoy.

Durachdan,

Eddy


http://www.youtube.com/watch?v=onFER1xIKwg

dimairt wrote:

RDR wrote:Youngest daughter having a vegatarian friend over for tea tonight.
Eats fish so I think I'll resort to baked tatties and tuna or tuna pasta salad.
I'm not sure what else I could make.

Try this, I've been making it for years - it's easy and great. It's best not to think of this as "vegetarian" food, it's just food and very good food at that. Enjoy.

Durachdan,

Eddy


http://www.youtube.com/watch?v=onFER1xIKwg

Eddy
That looks great.
I'd have to miss out the feta as I have a daughter allergic to the renin in cheese, but otherwise I would give it a go. Might do it this weekend (might have a victory over Cove to celebrate?)

I meant to say I made your monkfish recipe (twice now) and it's lovely.
I think you should compile your own cook book!

Thanks RDR, glad to hear that you enjoyed the monkfish recipe. My daughter was a veggie for what seemed like decades, forcing me to develop a repertoire of non-meat dishes that I could knock out in say 30 minutes or so.
This is her current favourite; I made it tonight so that we could have it tomorrow when she comes home from Aberdeen for the weekend.

2 tins butter beans (Lidyl)
1 tin tomatoes (Lidyl)
2 cloves garlic roughly chopped
1 sprig of rosemary chopped
1 chilli finely chopped
2 tbsp treacle
olive oil
s&p

heat two good glugs of olive oil in pot
add garlic , chilli and rosemary and let it cook for a minute or so
add tomatoes, treacle and stir well
add butter beans, s&p and stir well
leave to simmer for 20 minutes or so until it thickens and darkens

Best left overnight. Great on toast for lunch or supper; good with lamb or pork chops for dinner.

Durachdan,

Eddy

Following this with interest. I've got so lazy with cooking over the years from someone who used to made their own bread etc
M&S's 2 packs of mince pies for £2.00 - why bake?
However I feel guilty for not cooking/baking from scratch, I want junior to go out in the world thinking of his mammy's cooking and not just the ping of the microwave.

I like the Rick Stein recipe but I'm cutting out the salt - what could you use instead of salted aubergines?

Bridie wrote:Following this with interest. I've got so lazy with cooking over the years from someone who used to made their own bread etc
M&S's 2 packs of mince pies for £2.00 - why bake?
However I feel guilty for not cooking/baking from scratch, I want junior to go out in the world thinking of his mammy's cooking and not just the ping of the microwave. ::):

I like the Rick Stein recipe but I'm cutting out the salt - what could you use instead of salted aubergines?

Hi Bridie, you could just skip the bit where he salts the aubergines as you'll be using salt in the dish itself. However, most of the salt is washed off when you rinse the aubergines before frying them. Give it a bash and let us know how you get on.

Durachdan,

Eddy

dimairt wrote:

Bridie wrote:Following this with interest. I've got so lazy with cooking over the years from someone who used to made their own bread etc
M&S's 2 packs of mince pies for £2.00 - why bake?
However I feel guilty for not cooking/baking from scratch, I want junior to go out in the world thinking of his mammy's cooking and not just the ping of the microwave. ::):

I like the Rick Stein recipe but I'm cutting out the salt - what could you use instead of salted aubergines?

Hi Bridie, you could just skip the bit where he salts the aubergines as you'll be using salt in the dish itself. However, most of the salt is washed off when you rinse the aubergines before frying them. Give it a bash and let us know how you get on.

Durachdan,

Eddy

I'm going to give it a go.
Never really been a fan of Aubergine, but that looks like a nice way to cook it.
I'm thinking of putting it over Taglitelle or Linguine.

I know what you mean Bridie, sometimes after a long day at work the effort doesn't seem worth it, but we try to make stuff from scratch most nights or even the night before a good pot of soup, homemade, is a meal in itself.

Ham ribs and cabbage with mashed tatties - I'll make soup with the stock.

Durachdan,

Eddy

PS - further to Joseph's recent enquiry re availability of offal, I got the ribs in a butchers in Partick. He also had tripe, liver and kidneys - oh and Stornaway Black pudding. Did anyone try the kidneys?

veg pakora,chicken curry /chips.pakora was a good buy at £4.50 a kilo from subzi spice.i make my own curry and prefer the leg meat of the chicken.

Anyone got a recipe for Toad in the Hole?
Is it as straight forward as make up the batter mix, pour over susages and put in oven?
Or do you part pre cook the susages first?
I'm using vegetarin susages, though I don't think that makes any difference?

RDR,

Only just noticed your post as haven't looked at this thread for a while.
Have a look on here which has toad-in-the-hole and many other recipes. Though expect you have already found one by now.


http://bbcgoodfood.com








,

according to this thread ive not ate since since nov 9th.BIG fry up tonight at tea time before a hogmanay steak pie at a friends house.have a great new year folks and enjoy the jan 2nd walk those who make it along.

Dot wrote:RDR,

Only just noticed your post as haven't looked at this thread for a while.
Have a look on here which has toad-in-the-hole and many other recipes. Though expect you have already found one by now.


http://bbcgoodfood.com

Thanks Dot.
Ended up making it with frankfurters which was an interesting take.
Just been making my steak pie filling for the family dinner tomorrow....

chicken gizzards stew with tatties(we are all in this together).